Crab Cake Po' Boy

Recipe courtesy Kaboom Box
Show: Eat Street Episode: Tick, Tick, Kaboom!
TOTAL TIME: 3 hr 10 min
Prep: 1 hr
Inactive Prep: 2 hr
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

CRAB CAKES:
  • 1 tablespoon whole-grain Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Pinch cayenne
  • 1 egg
LEMON-GARLIC AIOLI:
  • 2 cups mayonnaise
  • 1/4 cup lemon juice
  • 3/4 teaspoon ground black pepper
MAPLE-MUSTARD SLAW:
  • 1 pound cabbage, shredded
  • Salt
  • Canola oil, for frying
  • 8 hamburger buns, split and lightly toasted
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Directions

For the crab cakes: Combine the crabmeat, panko, celery, red pepper, mayonnaise, lemon juice, mustard, salt, pepper, cayenne and egg in a large bowl. Mix together gently and thoroughly with a spatula or your hands. Cover and refrigerate for 2 to 3 hours.

For the lemon-garlic aioli: Combine the mayonnaise, lemon juice, pepper, salt and garlic in a medium bowl. Mix well, cover and refrigerate until ready to use.

For the maple-mustard slaw: In a large bowl, combine the mayonnaise, maple syrup, yellow mustard and Dijon mustard and mix well. Add the cabbage and toss to coat thoroughly. Season with salt. Cover and refrigerate until ready to use.

Finish the crab cakes: Form the crab mixture into eight 1-inch-thick patties. Heat the canola oil to 360 degrees F in a deep, heavy pot. Deep-fry the crab cakes until golden brown and just cooked through, about 3 minutes. (Alternatively, pan-fry the crab cakes in a skillet over medium heat, about 3 minutes per side.)

To serve: Spread the burger buns with lemon-garlic aioli. Set a crab cake on the bottom half of each bun, top with maple-mustard slaw and cover with the bun top.

Notes

Serve extra maple-mustard slaw on the side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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